2026 CSA Week 24 Recipes

Chicken Enchiladas with Tomato Tomatillo Sauce

Preheat the oven to 400 degrees F.

For the salsa: On a baking tray, roast all the tomatillos, 2 tomatoes, 1 onion quartered, 4 garlic cloves minced, and 1 poblano minced bake for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add 2 tsp cumin, 1 tsp salt, 1/2 cup cilantro, and 1/2 lime juiced and pulse mixture until well combined but still chunky.

For the enchiladas: Heat a 2 count of olive oil in a medium saucepan over medium heat. Add 1/2 onion diced and cook until soft and caramelized - this should take 5 to 7 minutes. Add 2 cloves of garlic and 1 1/2 tsp cumin then cook for a further minute. Sprinkle on 1/4 cup flour and stir to ensure the flour doesn't burn then gradually add 2 cups chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chili salsa, some additional fresh chopped cilantro and fold in 3 lbs shredded cooked chicken meat. Season, to taste, with salt and pepper.

Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large flameproof baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and microwave for 30 sec to soften. Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded Monterey Jack cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula, place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.

Tomatoes, Pepper and Eggplant Over Crusty Bread

In a large skillet, heat 2 Tbsp olive oil. Add 2 sweet peppers, diced, 2 cloves of garlic, minced, and 1 medium eggplant (or 2 small eggplants), diced. Cook for 5 minutes or until the vegetables begin to soften. Add two to 3 tomatoes diced, and 2 Tbsp balsamic vinegar. Cook until vegetables have softened, then serve over a slice of toasted sourdough bread.

Tuscan Tomato, Kale, and White Bean Soup

Soak overnight, then rinse, then cook 1 cup of white beans, or use 1 16oz can of white beans.

Dice 1.5 lb of tomatoes, about 2 cups. Thinly slice 1/2 bunch of kale, finely chopping stems and roughly chopping leaves. Dice 1/4 cup celery stems, 1 sweet pepper, 1/3 hot pepper, and 1 yellow onion. Add 3 cups of chicken stock. Add 2 tbsp finely chopped parsley. Add 1 cup tomato sauce.

Jambalaya with Celery, Tomatoes, & Peppers

Dice 2-3 peppers and 1 poblano pepper, seeds removed. Dice 1 bunch of celery greens, about 1 cup. Mince 2 cloves of garlic. Dice 1 yellow onion. Dice 1 cup of tomatoes, about 3 cocktail sizes. cut 1 lb of andouille sausage or chicken into bite-sized pieces.

In a large Dutch oven or deep skillet, heat 2 tbsp cooking oil over medium high heat. Saute all peppers, celery, and onions for 5-7 minutes, then add garlic, sausage or chicken, 1 tsp salt, and cook for another 5-7 minutes. Add 2 tbsp Italian seasoning (one option is about 1 tbsp dried parsley, 1 tsp thyme, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1 tsp paprika). Add 1 cup of rice and cook for 2-5 minutes to let the rice toast slightly. Add 3 cups water, diced tomatoes, and 2 tbsp tomato paste (or 1/4 cup tomato sauce). Bring to a boil, then reduce heat and simmer, covered, until liquid has been reduced and rice and sausage is cooked through, about 15 minutes.

sauteed delicata

Cut the delicata squash in half. Scoop out the seeds and cut into 1 inch pieces. You do not need to peel this squash. Toss with 2 Tbsp oil. Cook in a cast iron skillet over medium heat until brown and tender. Remove from heat and toss with 1 Tbsp honey salt and pepper.